Easy Veal Chops Ladiva
Indulge in the elegance of "Easy Veal Chops Ladiva," a quick yet impressive dish perfect for a weeknight dinner or a special occasion. Featuring tender, juicy veal chops seared to golden perfection, this recipe is elevated by a luscious garlic butter sauce infused with fragrant thyme, rosemary, and zesty lemon. With a total cooking time of just 25 minutes, this dish balances gourmet flavors with simplicity, making it ideal for those seeking a restaurant-quality meal at home. The savory pan sauce, enriched with chicken broth and a touch of citrus brightness, is perfect for drizzling over the chops and pairing with sides like creamy mashed potatoes or sautéed greens. Finished with a sprinkle of fresh parsley, this dish is not only a feast for the palate but also a delight for the eyes. Perfect for fans of quick and flavorful veal recipes, this one-skillet wonder is sure to impress your family and guests alike.
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Recipe Information
Ingredients
- 4 pieces Veal chops
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 1 whole Lemon, juiced and zested
- 1 cup Chicken broth
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Pat veal chops dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Place veal chops in the hot skillet and sear for 2-3 minutes on each side, or until golden brown. Remove the chops from the pan and set aside on a plate.
Lower the heat to medium and add unsalted butter to the skillet. Once melted, stir in the minced garlic, fresh thyme, and rosemary. Cook for 1 minute until fragrant.
Deglaze the skillet by adding the chicken broth, scraping the bottom with a wooden spoon to loosen any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Add the lemon juice and zest to the sauce, stirring to combine well.
Return the veal chops to the skillet, spooning the sauce over them. Cover the skillet and cook for 6-8 minutes, or until the veal chops are cooked through to your desired doneness (internal temperature should be 145°F for medium-rare).
Remove the chops from the skillet and let them rest for 5 minutes. Garnish with freshly chopped parsley.
Serve the veal chops with the garlic butter sauce drizzled on top. Pair with your favorite side dishes such as mashed potatoes or sautéed greens.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.0 g | ||
| Protein | 102.5 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1633 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
